Brunch Pancakes with Cinnamon Swirl
These pancakes feature a rich cinnamon ribbon swirled through the batter, making them a perfect centerpiece for a weekend brunch. Perfecting the swirl took a few tries—but once it flowed just right, the pancakes felt truly brunch-worthy.
Equipment
- Mixing Bowls
- Whisk
- Griddle or large skillet
Ingredients
For the Pancakes
- 2 cups flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 cup milk
- 1 egg
- 2 tbsp melted butter for batter
For the Cinnamon Swirl
- 1/4 cup brown sugar
- 1 tbsp cinnamon
- 2 tbsp melted butter for swirl
Instructions
- Mix the dry pancake ingredients (flour, sugar, baking powder) in one bowl. Mix the wet pancake ingredients (milk, egg, 2 tbsp melted butter) in another bowl. Combine the wet and dry ingredients until just mixed. Do not overmix the batter.
- For the cinnamon swirl, mix the brown sugar, cinnamon, and 2 tablespoons of melted butter in a small bowl until a thick paste forms.
- Heat your griddle or skillet over medium heat and lightly grease it.
- Pour the pancake batter onto the hot surface to form your desired size. Immediately drizzle the cinnamon mixture over the top of the raw batter in a spiral pattern.
- Cook until bubbles appear on the surface and the edges look set. Flip the pancake once and cook for another minute or two until golden brown.
- Serve the pancakes hot for your brunch.
Notes
If you want a thinner swirl, add a little extra melted butter to the cinnamon mixture. For ingredient substitutes, you can use buttermilk instead of milk for a tangier flavor, or use oil instead of butter if you need to avoid dairy in the batter.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.